FRESH FROM THE GARDEN

Scrumptious Bell Pepper Relish from multi-published author Vonnie Hughes. Thanks for dropping in, Vonnie. The kitchen is all yours.

Australia is a large continent so that even though it's technically winter, in the northern areas it's still hot and produces great vegetables. Right now we have a glut of bell peppers (we call them capsicums) - green ones, yellow ones (my favorite, they're sweet), orange ones and red ones.

So here's a dead simple recipe for Bell Pepper Relish. Only makes 2½ cups, but you can double it. I made it yesterday and gave some away. It's a roaring success.


Bell Pepper Relish
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
1 cup chopped tomato
1 cup white wine vinegar
¾ cup sugar
½ tsp. salt
½ tsp. black pepper
½ tsp. curry powder
½ tsp. allspice
1 tsp. garlic flakes

Combine all ingredients in a large, heavy saucepan. Boil at medium-high until the mixture thickens slightly, stirring occasionally - should take about 35 minutes. Cool, cover and refrigerate. Keep refrigerated.

Enjoy!

Now while you have that 2 hour wait, how about a peek into my historical romance?

War brings together two injured people who are desperate to return home - at any cost.

Both of them are scarred by war; she because of the shattered men she nurses; he because of the loss of friends and the horrors he must endure daily.

Colwyn Hetherington has a chance to put it all behind him and return to England. Juliana Colebrook desperately wants to go to England to seek out her relatives. They take an almighty chance and travel together, setting in train a series of events that neither could have anticipated.

BUY LINKS: Amazon Paperback - Amazon E-Book - Smashwords

Vonnie Hughes is a New Zealander living in Australia. She loves animals and jogging. Vonnie writes Regencies and romantic suspense novels along with short stories.

All of Vonnie’s books are available on Amazon.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

It's Wednesday. So, What's Cooking?

Hamburgers Sloane Style, Grilled Veggies, and Sautéed Mushrooms

Tomorrow is the day I will not get out of the kitchen until just before we sit down to the feast. Considering all the energy I’ll expend, I want something so easy for dinner tonight it practically cooks itself. And here it is;

Hamburgers Sloane Style
Grilled Veggies
Sautéed Mushrooms
Cold Beer

Grilled Veggies
Zucchini
Onion
Yellow and Red Peppers
Potatoes
Pepper
A few pats butter per packet
And anything else that strikes your fancy!

Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It just looks nice.

Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and pats of butter. Seal tight.

Grill 15-20 minutes on medium.

Since it’s winter, you may need to use your oven. If so, heat the oven to 350°. Lay the veggie packets on a cookie sheet. Roast for 20 minutes.

Hamburgers Sloane Style
Ground Sirloin about ½ pound per adult – ground chuck may be used
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred

Beat the egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet. Use a small plate to press the meat into a patty the thickness you like. Refrigerate until ready to grill outside or on the stove.

Cook turning once on a medium to low flame until they are done to your preference.

Use any type roll that suits your fancy and dress with ketchup, mustard, lettuce, onion, tomato and the mushrooms. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

Sautéed Mushrooms
Baby Portobello mushrooms
Onion sliced thin
Olive oil
Butter
Dry Vermouth or White Wine

Clean the mushrooms with a damp paper towel. This can be done early in the day if that’s more convenient.

Set a frying pan on medium heat. When the pan is quite warm, add a small amount of olive oil and butter. As the foam subsides add the sliced onion. Sauté for a few minutes, be careful not to brown or burn the onion.

I prefer to slice the mushrooms in half lengthwise. They cook better. Add them to the frying pan and sauté for a few minutes, stirring constantly, until well coated with the oil mixture.

Pour about 2 tablespoons of vermouth or wine onto the mushrooms then cook a few more minutes. These can be served hot or room temp, but not cold.

I'll be back Monday with Clarissa Johal. Until then...

HAPPY THANKSGIVING!

Sloane Taylor
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Amazon Author Page

It's Wednesday. So, What's Cooking?

Sloane’s Stuffed Peppers, Boiled Potatoes, and Corn

Studs and I plant a small vegetable every year. Peppers, broccoli, beans and whatever else appeals to our taste buds. September is exciting because that's when the peppers, (red, yellow, and green) are ready to pick. One of my favorite recipes to make is stuffed peppers. We hope you enjoy it, too.

Sloane’s Stuffed Peppers
Boiled Potatoes
Corn
French Bread
Dry White or Dry Red Wine – Pinot Grigio or Pinot Noir



Sloane’s Stuffed Peppers
6 med – lg peppers in any color you like
1 lb. ground chuck
1 lb. ground pork
¾ cup rice
2 tbsp. olive oil or lard
1 large onion chopped
2 garlic cloves pressed
1 egg lightly beaten
pepper to taste
1 tbsp. parsley
1 tbsp. vinegar

Cut tops off peppers and clean out seeds and ribs. Drop the peppers into a pot of boiling water that completely covers them. Boil briskly for 2 – 3 minutes. Cover the pot, remove it from the heat and set aside for 5 minutes. With tongs or a slotted spoon, carefully remove the peppers from the water and invert onto paper towels to drain.

Cook rice according to package directions but only for 10 minutes. Drain rice in a colander, run cold water over it and set aside.

In a heavy 8-10 inch skillet add the olive oil or lard, heat over medium heat until a light haze forms. Sauté the onions until soft and translucent about 5 minutes. Do not let them brown. Drain well. Add in garlic the last minute of cooking.

In a large bowl combine the ground chuck, ground pork, onion garlic blend, egg, rice, pepper, parsley and vinegar. Mix well, cover, and set the bowl in the refrigerator until you’re ready to complete the recipe.

You can prepare the stuffed peppers up to this point three hours before completion.

Sauce
14 oz. can diced tomatoes
¼ cup white vinegar
1 cup chicken stock fresh or canned
2 tbsp. flour

Preheat the oven to 350˚

Pour ¾ cup chicken stock into a saucepan and heat over medium heat. Pour the remaining chicken stock in a small bowl. Sprinkle in the flour while stirring well with a fork. Whisk this mixture into the saucepan, stirring constantly. Cook over high heat until the sauce comes to a boil. Reduce heat to low, simmer for about 3 minutes, stir in tomatoes with their liquid and vinegar. Heat through. Remove from the heat.

Pour ¼ cup or so of the sauce into an ovenproof baking dish that holds the peppers comfortably.

Spoon the meat mixture into the peppers, forming a small mound on top. DO NOT PACK THEM. Stand them up in the baking dish. Shape the excess meat into medium size balls and lay them between the peppers. Pour the remaining sauce over the meat.

Bake covered 30 minutes. Bake uncovered 10 – 15 minutes longer.

Leftovers freeze great for another meal.

Boiled Potatoes

I’ve discovered Idaho type potatoes make the best mashed or boiled dishes. They cook faster and don’t get that tinge of black when cooked.

1 potato per person
bay leaf or basil
chicken stock
Butter to taste
pepper to taste

Peel the potatoes, rinse and cut into thirds. Drop them into a pot a little less than half filled with chicken stock. Add bay leaf or a small amount of basil. Cover the potatoes chunks with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook with a soft boil.

Test with fork after 15 - 20 minutes. It should slide in easily when the potatoes are done.

Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Return potatoes and pot to burner with the heat turned off.

After the potatoes are cooked and drained, add the butter and pepper. Turn with a spatula or spoon to coat well. You’re ready to serve!

Corn
1 can corn I prefer Green Giant Niblets
3 tbsp. butter cut into pats

Drain corn, then pour into micro wave safe bowl. Lay butter pats across the top. Microwave for 3 minutes, stir and serve.

I'll be back Monday with a little more from Paul Stansford. Until then...

Happy eating!

Sloane Taylor
Amazon Author Page